12 oz White chocolate
2 c Pound cake crumbs *
1 1/2 lb Cream cheese, softened
1 c Sugar
2 1/2 ts Vanilla
1 tb Apricot brandy
2 c Sour cream
* or use graham cracker crumbs
Melt white chocolate over low heat in a double boiler. Set aside to
cool slightly. Preheat oven to 350 degrees. Distribute pound cake
crumbs evenly over the bottom of a 9-inch springform pan. Press
crumbs down lightly. Set aside. In a large bowl, cream together cream
cheese, sugar, vanilla, and apricot brandy with an electric mixer for
at least five minutes or until very smooth. Add melted white
chocolate and blend another five minutes. Add sour cream and mix to
combine. Pour into crumb lined pan and bake at 350 degrees for 30
minutes. Chill overnight before serving.
This cheesecake freezes very well, and makes about 12-14 slices. It
goes well with commercial fruit sauces or fresh fruit but it is so
delicious that it really doesn’t need anything else! It does look
nice when it is garnished with fresh raspberries and mint sprigs
though. This one has been described as “to die for”!!!
Yields
8 Servings